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Chocolate Pound Cake

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • PREHEAT OVEN TO 350 DEGREES F. GENEROUSLY SPRAY 9×5 INCH LOAF PAN WITH NON-STICK COOKING SPRAY; DUST PAN WITH 2 TBSP COCOA, TAPPING OUT ANY EXCESS.
  • IN A LARGE BOWL, WITH MIXER AT LOW SPEED, BLEND FLOUR, SUGAR, BAKING SODA, BAKING POWDER, SALT AND 3/4 CUP COCOA, 30 SECONDS UNTIL MIXED
  • WITH MIXER AT LOW SPEED, BEAT IN MILK AND REMAINING INGREDIENTS JUST UNTIL COMBINED. INCREASE SPEED TO HIGH, BEAT 2 MINUTES. POUR BATTER INTO PREPARED PAN.
  • BAKE 1 HOUR AND 5 MINUTES OR UNTIL TOOTHPICK INSERTED COMES CLEAN. COOL CAKE IN PAN ON WIRE RACK FOR 10 MINUTES. WITH METAL SPATULA OR SMALL KNIFE, LOOSEN CAKE FROM EDGES OF THE PAN. INVERT CAKE TO WIRE RACK AND IMMEDIATELY INVERT AGAIN TO TURN CAKE UPRIGHT. COOL CAKE COMPLETELY ON RACK.
  • TO MAKE CAKE SANDWICH: WHIP ABOUT 1/4 CUP OF WHIPPING CREAM OR ALL PURPOSE CREAM AND 1 TABLESPOON OF ICING SUGAR OR FINE SUGAR UNTIL SOFT PEAKS FORM.
  • USE AS A FILLING BETWEEN TWO CUT- OUT CAKE SLICES.
  • FOR LAMINGTONS, FIND INSTRUCTIONS HERE AND LASTLY..
  • FOR MAKING CAKE BALLS: MELT 2 OUNCES OF WHITE CHOCOLATE IN 3-4 OUNCES OF HEATED HEAVY CREAM, COOL MIXTURE A BIT AND POUR INTO THE 2 CUPS OF CAKE CRUMBS. FORM INTO BALLS AND ROLL IN DESSICATED COCONUT.
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